すり流し豆腐
Surinagashi dōfu
Puréed Tofu
English Interpretation
Drain tofu thoroughly and grind well in a mortar. Combine with dashi and prepare as though pouring it. Serve in a bowl like a soup. It flows smoothly.
原文 · Original (1782)
豆腐を綺麗に水切りし、すり鉢にてよく摺り潰すべし。出汁に合はせて流すが如くに仕立つべし。椀に盛りて汁の如くに供すべし。滑らかなる流れの如し。
Transliteration
Tōfu wo kirei ni mizukiri shi, suribachi nite yoku suri-tsubussu beshi. Dashi ni awase te nagasu ga gotoku ni shitatezu beshi. Wan ni mori te shiru no gotoku ni kyō su beshi. Namerakanaruru nagare no gotoshi.
Notes & Annotations
Surinagashi (擂り流し/すり流し) is a Japanese soup technique in which an ingredient is ground and strained into dashi. The term appears across many traditional Japanese preparations.
English Recipe
Ingredients
-
firm tofu 豆腐 1 block (350 g)一丁 Well-pressed
-
dashi stock 出汁 300 mlKombu and bonito or vegetable
Method
Serves 2–3
1. Press firm tofu very well to remove excess moisture.
2. In a suribachi (grinding bowl), grind the tofu into a smooth, homogeneous paste using the pestle.
3. Gradually thin the paste by adding 300 ml warm dashi, stirring gently until you reach a flowing, soup-like consistency.
4. Pass the mixture through a fine sieve into serving bowls.
5. Serve warm as a silky soup or sauce, perhaps with a light garnish of yuzu zest or kinome leaf.
Surinagashi is a fundamental soup technique found across traditional Japanese cuisine. The name describes the movement: 'suri' (ground) + 'nagashi' (flowing). The result is luxuriously smooth, almost a tofu sauce.
1. Press firm tofu very well to remove excess moisture.
2. In a suribachi (grinding bowl), grind the tofu into a smooth, homogeneous paste using the pestle.
3. Gradually thin the paste by adding 300 ml warm dashi, stirring gently until you reach a flowing, soup-like consistency.
4. Pass the mixture through a fine sieve into serving bowls.
5. Serve warm as a silky soup or sauce, perhaps with a light garnish of yuzu zest or kinome leaf.
Surinagashi is a fundamental soup technique found across traditional Japanese cuisine. The name describes the movement: 'suri' (ground) + 'nagashi' (flowing). The result is luxuriously smooth, almost a tofu sauce.